Vietnamese Chicken Salad

By kbwinson

A delightfully fresh and filling “coleslaw” with a vinaigrette dressing. Use a plain or lemon-pepper rotisserie chicken in this salad. You can also use leftover turkey or chicken here as well.

Ingredients

• 1 rotisserie cooked chicken, with the meat pulled from the bones and shredded into bite-sized pieces
• 1 package of cole-slaw mix, or 1/2 head small, white cabbage, shredded
• 2 carrots, shredded
• 1 tsp salt
• 5 mint or cilantro springs, minced
• 1/2 tsp chile pepper sauce or hot sauce, such as Tobasco, optional
• 1/4 cup roasted sesame seeds or crushed peanuts, optional
• 1/2 cup Vinegar Salad dressing
• 1 cup Sweet and Sour Fish Sauce

Details

Servings 6

Preparation

Step 1

In a large bowl, toss together the cabbage and half of the salt. Set cabbage aside for 10 minutes. Rinse the cabbage with cold water. Drain and dry.

Reserve some of the chicken, mint or cilantro, and sesame or peanuts to decorate serving dish. In a large bowl, toss together the remaining chicken, the hot sauce, the cabbage, the remaining salt, carrots, the remaining chicken, mint or cilantro, and sesame or peanuts. Refrigerate until serving time.

Toss mixture with ½ cup Vinegar Salad Dressing and three tbsp Sweet and Sour Fish Sauce.

To serve: Garnish with reserved chicken, mint or cilantro, sesame or peanuts.